Lemon & Herb Roasted Chicken
User Reviews
5
58 reviews
Excellent
-
Prep Time
1 d 20 mins
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Cook Time
1 hr
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Total Time
1 d 1 hr 20 mins
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Servings
8 (Servings)
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Calories
272 kcal
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Course
Main Course
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Cuisine
gluten-free
Lemon & Herb Roasted Chicken
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Lemon & Herb Roasted Chicken uses a whole chicken rubbed with melted butter, salt, and pepper, and stuffed with lemon and fresh rosemary. Roasting uncovered after seasoning helps dry the skin for a crispy, flavorful crust while infusing the meat with citrus and herbal aroma. Optional roasted vegetables add variety and a hearty side.
Description
This recipe calls for seasoning a whole chicken generously with salt and pepper and coating the skin in melted butter to promote browning and flavor. Lemon wedges and rosemary sprigs inserted into the cavity release fragrant oils during roasting, subtly permeating the meat. The chicken is chilled uncovered before cooking, which dries the skin for improved crispness.
The roasting process crisps the skin while cooking the meat thoroughly, producing tender, juicy poultry with a savory, herbaceous, and bright lemon flavor. Adding chopped carrots and golden potatoes tossed in oil and seasoning around the chicken creates an integrated roasted meal with complementary textures and flavors.
This whole roasted chicken can serve as a centerpiece dish for family meals and gatherings. Its simple seasoning allows the quality of the chicken and fresh herbs to shine. Roasted vegetables provide an easy, comforting accompaniment. The recipe suggests prepping and seasoning well before cooking to optimize flavor and skin texture.
Nutrition details estimate intake including skin and salt amounts. The method is adapted from popular sources, emphasizing the importance of resting and seasoning to achieve the desired results.
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Ingredients
CHICKEN
- 1 pound chicken organic and free-range or pasture-raised whenever possible, whole
- 2 Tbsp butter Miyoko’s or Earth Balance for dairy-free // organic butter if okay with dairy, melted
- 3/4-1 Tbsp salt sea salt
- 1-2 tsp black pepper
- 1 small lemon rinsed and quartered
- 4 prigs rosemary or sub thyme, fresh
VEGGIES optional
- 1-2 cups carrot more or less depending on size of roasting pan, trimmed, peeled as needed, chopped into large chunks
- 1-2 cups golden potato more or less depending on size of roasting pan, small, cut into large quarters or halves
- 2 Tbsp avocado oil (or other neutral oil with high smoke point)
- 1 generous pinch each salt sea salt
- 1 generous pinch each black pepper sea salt
Instructions
- NOTE: This chicken does best when prepped 24 hours in advance. If that’s not doable, season and chill at least 8-10 hours before cooking for crispier skin and more flavorful chicken.
- Set chicken on a clean plate then wash hands with hot soapy water. Melt butter and drizzle over the skin of the chicken and brush to distribute evenly. Season the exterior and interior cavity of the chicken with salt and pepper (as the recipe is written, about 3/4-1 Tbsp sea salt and 1-2 tsp black pepper). This sounds like a lot of salt, but there should be a generous layer of seasoning on the chicken so it flavors the meat well. (For a roughly 4 lb. chicken, we used about 1 Tbsp salt and 2 tsp black pepper total.)
- Insert the lemon and fresh rosemary into the cavity — this infuses more flavor and also makes for a more flavorful broth (if making broth afterward).
- Set the chicken in the fridge uncovered (this allows the chicken to dry out a bit, which helps it crisp more when roasting). Wait 24-36 hours (ideally) or at least 8-10 hours to cook. At this time, be sure to wash hands with hot soapy water again and clean all surfaces well to avoid spreading bacteria.
- Once you’re ready to cook your chicken, preheat oven to 450 degrees F (232 C). Get out a large rimmed roasting pan or cast-iron skillet (we like this baking dish). If adding veggies (optional) add carrots and potatoes to the pan. Drizzle with a bit of oil and season well with salt and pepper. Then toss to combine.
- Arrange the veggies around the perimeter of the dish, then add the chicken (breast side up) in the center (if not baking with veggies, just place chicken in center of pan).
- Bake for 45 minutes to 1 hour 15 minutes (UNCOVERED) or until the exterior is crispy and golden brown and the internal temperature of the thickest part of the thigh reads 165 F (74 C). I also like to measure the breast temperature to ensure it’s done in the center as well (also 165 F / 74 C). For an accurate read, be sure the thermometer is not touching bone.
- Remove from oven and let chicken rest for about 10-15 minutes before serving. This ensures the juices redistribute to keep the chicken moist.
- To slice the chicken, use a sharp knife to remove the wings and the thighs (option to cut the leg/drumstick from the thigh for easier serving portions). Then slice down either side of the breast bone and thinly slice the breasts into 1/4-inch serving portions. Use hands to carefully remove any other parts of meat from the bones. Lastly, if opting to make bone broth, save the bones (including the legs and wings after meat has been removed).
- To serve, arrange the carrots and potatoes on a serving platter and top with pieces of chicken. You will likely have a generous portion of cooking juices left over in the roasting pan, which I recommend transferring to a small dish and serving on the side to add more flavor as a lazy but delicious form of “gravy.”
- Enjoy hot. Save cooled leftover meat and veggies covered in the fridge up to 2-3 days. Transfer meat up to the freezer after that and store up to 1 month (veggies won’t freeze). Leftover meat can be enjoyed cold or hot (warm in the oven or microwave) on its own, or shredded and added to soup.
Notes
- Allow the chicken to rest uncovered in the refrigerator for 8-24 hours before roasting to dry the skin and enhance crispness.
- Adjust seasoning quantities based on the weight of the chicken and personal preference.
- Roast vegetables alongside the chicken by tossing them in oil and seasoning for a one-pan meal.
- Using fresh herbs and lemon inside the cavity boosts the aroma and flavor of the roasted chicken.
- Nutrition information accounts for skin eaten and salt amounts as specified.
Nutrition Information
Show Details
Serving
1servings
Calories
272
(14%)
Carbohydrates
0.7g
(0%)
Protein
20.5g
(41%)
Fat
12.7g
(20%)
Saturated Fat
4.8g
(24%)
Polyunsaturated Fat
2.23g
(13%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.34g
(17%)
Cholesterol
66mg
(22%)
Sodium
297mg
(12%)
Potassium
179mg
(4%)
Fiber
0.2g
(1%)
Sugar
0.1g
(0%)
Vitamin A
150IU
(3%)
Vitamin C
3.3mg
(4%)
Calcium
10mg
(1%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8(Servings)
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 272 | 14% |
| Carbohydrates | 0.7g | 0% |
| Protein | 20.5g | 41% |
| Fat | 12.7g | 20% |
| Saturated Fat | 4.8g | 24% |
| Polyunsaturated Fat | 2.23g | 13% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.34g | 17% |
| Cholesterol | 66mg | 22% |
| Sodium | 297mg | 12% |
| Potassium | 179mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
58 reviews
Excellent
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